Description
Indulge in the buttery richness and tangy raspberry swirl of these classic Rasberry Swirt Shortbread Cookies. Perfectly balanced with a crumbly texture, these timeless treats are a comforting delight for any occasion.
Ingredients
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 cup fresh raspberries
Instructions
1. 1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. 2. In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
3. 3. Add the flour and salt, and mix until a dough forms.
4. 4. Gently fold in the fresh raspberries, taking care not to overmix.
5. 5. Scoop the dough by the tablespoonful and place on the prepared baking sheet, spacing them about 2 inches apart.
6. 6. Bake for 10-12 minutes, or until the edges are lightly golden.
7. 7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a more pronounced raspberry flavor, you can add a teaspoon of raspberry extract to the dough. Store the cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American